This smoky planked and grilled salmon gets a flavorful crust of sesame, fennel, hemp, and flax seeds.

Planked Seed-Crusted Salmon Salad

Soak cedar plank in water for 30 minutes. Combine sesame seeds, flax-hemp blend, and fennel seeds in a medium skillet. Toast over medium heat, stirring frequently, 3 to 4 minutes. Transfer seed mixture to a small bowl; add garlic olive oil. Set mixture aside. 

Unable to find the flax-hemp blend? Substitute with 1 teaspoon flax seeds and 1 teaspoon hemp seeds.

Preheat charcoal of gas grill for direct cooking over medium heat.

Make Herbed Yogurt Dressing: Place yogurt, cucumber, fresh dill, chives, garlic, lemon juice, olive oil, and salt in a food processor. Cover and process until pureed. Cover and refrigerate until serving time.

Cut salmon into 4 portions. Season with salt and pepper. Rub seed mixture on salmon; set aside.

Place soaked plank on hot grill for 5 to 10 minutes or until lightly toasted, turning once. Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). Serve salmon with mixed greens and asparagus ribbons, tomato slices, Herbed Yogurt Dressing and lemon wedges. Sprinkle additional pepper on top and, if desired, garnish with parsley and dill.